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Baked French Toast with Raspberry Sauce

95

This crowd-pleasing weekend brunch (prep tonight, bake tomorrow) also makes a festive Christmas breakfast.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:

Photography: Anna Williams

Source: Everyday Food, December 2007

Ingredients

  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 4 thick slices challah, brioche, or other egg bread (1 inch thick)
  • 2 tablespoons unsalted butter, melted
  • 1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
  • Smoked chicken sausage, warmed, for serving (optional)

Directions

  1. In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.

  2. Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.

  3. Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.

  4. Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.

  5. Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

Cook's Notes

Let the thick slices of bread absorb the egg batter for at least 45 minutes, and your French toast will be deliciously custardy throughout.

Reviews Add a comment

  • suz_fol
    19 APR, 2013
    This recipe is delicious. I made a double batch for Easter Brunch and my children have requested that we have it every weekend! Its our new Sunday brunch staple.
    Reply
  • eliz_irene
    27 MAY, 2011
    I have made this french toast for a few years now for numerous guests.....as young as 18 months, and as old as 95. I haven't had a single complaint yet. I also haven't had a single leftover. So simple! So good! The best weekend breakfast "go-to" item I have in my arsenal. Love it!
    Reply
  • MS10784076
    29 DEC, 2010
    I made this for Christmas 2010 breakfast along with the apple sausages. This was a wonderful meal. I used challah bread and it was so puffy and rich. The sausages went with it wonderfully. I definitely recommend making this the evening before to let it sit overnight. This one's a keeper!
    Reply
  • MS10784076
    29 DEC, 2010
    I made this for Christmas 2010 breakfast along with the apple sausages. This was a wonderful meal. I used challah bread and it was so puffy and rich. The sausages went with it wonderfully. I definitely recommend making this the evening before to let it sit overnight. This one's a keeper!
    Reply
  • PCNLCS
    19 MAY, 2010
    I made this with brioche Christmas Eve and was able to enjoy gift opening with my daughter, son-in-law and 1 year old grandson (plus "Unc") while it was in the oven. My only issue with the recipe is that it is so outrageously delicious, you really need two batches for four people! Thanks Martha, not the first time you made me look good:-) Pat
    Reply
  • ChefTBaks
    25 DEC, 2008
    Used brioche buns. Very tasty!
    Reply
  • ChefTBaks
    25 DEC, 2008
    Used brioche buns. Very tasty!
    Reply
  • MalibuMichellina
    24 DEC, 2008
    I've used a thick sliced Wheat bread and it comes out great. It's a bit heavier, but it tastes great and one piece fills you up.
    Reply
  • mabsydabsy
    24 DEC, 2008
    I've used French bread and it was fine.
    Reply
  • Steph06
    24 DEC, 2008
    What about french bread? Still too soft?
    Reply